Unlock the secret to the easiest shredded chicken tacos ever — no special equipment needed, and you’ll be ready to serve in just 30 minutes!
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Craving juicy, flavorful shredded chicken tacos without the hassle? I found the perfect method for super tender chicken that’s ready in just 30 minutes!
The trick is to poach chicken breasts in a flavorful broth right on the stove! After that, simply simmer with Rotel and spices for tender, crazy-delicious, one-skillet pulled chicken.
This shredded chicken tacos recipe tastes like the chicken simmered all day but only takes half an hour. My whole family loves adding their favorite toppings to make their own perfect tacos!
I love a good fajita as you can tell with my air fryer chicken fajitas, Instant Pot chicken fajitas, steak fajitas, and this easy chicken fajita wrap.
What makes this the Best Shredded Chicken Tacos Recipe
- Juice, tender chicken
- Just one-skillet needed!
- Ready in 30 minutes
- Super flavorful
- Easy cleanup
Pulled Chicken Tacos ingredients
- Chicken breasts
- Chicken broth
- Olive oil
- Rotel tomatoes
- Garlic
- Yellow onion
- Taco seasoning
- Flour tortillas
How to Make Shredded Chicken Tacos
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
How to make shredded chicken for tacos
STEP ONE: In a large skillet over medium heat, drizzle one tablespoon of olive oil.
STEP TWO: Place the chicken breast in the skillet and cook for 5 minutes on each side.
STEP THREE: Pour the chicken broth into the skillet and cover with a lid. Cook for 10-13 minutes until a meat thermometer reads 165 degrees F in the thickest part of the biggest chicken breast.Â
STEP FOUR: Transfer the chicken to a cutting board. Reserve the remaining chicken broth in a small bowl.
STEP FIVE: Drizzle the remaining olive oil and saute the onion and garlic.
STEP SIX: While the onion and garlic cook, shred the chicken using two forks to pull the meat apart. I love using a chicken shredder when I’m short on time.
STEP SEVEN: Add the shredded chicken back to the skillet along with the Rotel, taco seasoning, and 2-3 tablespoons of the reserved chicken broth.
STEP EIGHT: Bring the taco meat to a simmer, add additional chicken broth for more moisture if necessary, and cook for 10 minutes.
How to assemble Pulled Chicken Tacos
STEP ONE: Heat the tortillas up on the stovetop or microwave.
STEP TWO: Spoon shredded chicken into the center of the tortilla.
STEP THREE: Serve with sour cream, shredded cheese, cabbage, cilantro, lime juice, avocado, and jalapeños, adding toppings to the taco as desired.
Shredded Chicken Tacos Recipe Variations
- Substitute chicken thighs in place of chicken breasts if you prefer darker meat.
- Add some heat to your pulled chicken tacos by adding jalapeno or chipotle peppers or even cayenne.
- Swap in beef broth instead of chicken broth for a richer flavor.
- Simmer black beans or pinto beans with the chicken for extra protein and fiber.
- Use homemade taco seasoning instead of store-bought.
Tips for the Best Shredded Chicken Tacos
- Let chicken breasts come to room temperature for 15-30 minutes before cooking for more even results.
- Use a chicken shredder to easily shred your chicken in seconds.
- Adjust the amount of broth in the skillet to keep the chicken moist.
- Use a meat thermometer to ensure the chicken is perfectly poached before shredding.
- Warm tortillas in the microwave between wet paper towels for extra pliability.
- Add shredded cheese directly onto the warm chicken in the tortilla for maximum meltyness.
How to serve Pulled Chicken Tacos
Serve these easy shredded chicken tacos alongside Mexican air fryer sweet potatoes, tortilla chips, or nachos!
I also love having a little avocado crema or mango habanero salsa on the side.
Toppings for these Easy Shredded Chicken Tacos
- Sour cream
- Shredded cheese
- Cabbage
- Cilantro
- Lime juice
- Avocado
- Jalapeños
Storing Shredded Chicken Tacos
These are the best shredded chicken tacos for meal prep! I recommend storing the shredded chicken on its own in an airtight container in the refrigerator, separate from toppings.
Once you’re ready to enjoy, gently reheat the chicken on the stovetop with a splash of chicken broth to keep it moist, then assemble your tacos. Chicken should be eaten within 3-4 days.
Best Shredded Chicken Tacos Recipe FAQs
Is there a trick to shredding chicken?
The most important part is to avoid overcooking! Use a meat thermometer to cook the chicken to 165 degrees F in the thickest part of the breast.
After that, you can shred the chicken with a chicken shredder or with two forks.
Does chicken need to cool before shredding?
Letting chicken cool for a few minutes will make it easier to handle.
But don’t wait too long! Warm chicken shreds more easily.
Why is shredded chicken dry?
Overcooking is the biggest reason shredded chicken can turn out dry. By poaching the chicken in broth and monitoring the temperature, you can ensure it stays nice and juicy.
Best Shredded Chicken Tacos Recipe
Ingredients
- 1 1/2 pounds chicken breasts
- 1 cup chicken broth
- 1 can Rotel tomatoes 10 oz
- 2 garlic cloves
- 1 small yellow onion chopped
- 1 packet taco seasoning
- flour tortillas
- 2 tablespoons olive oil divided
Optional Toppings:
- sour cream
- shredded cheese
- purple cabbage
- cilantro
- avocado
- jalapeno
Instructions
- In a large skillet, drizzle one tablespoon of olive oil. Heat the skillet over medium heat. Place the chicken breast into the skillet and cook for 5 minutes on each side.
- Pour in the chicken broth and cover with a lid to poach the chicken. Cook for 10-13 minutes, until a meat thermometer reads 165 degrees in the thickest part of the biggest chicken breast.
- Remove the chicken and place it on a cutting board. Reserve the remaining chicken broth in a small bowl.
- Drizzle the remaining olive oil and saute the onion and garlic.
- While the onion and garlic cook, shred the chicken using two forks to pull the meat apart.
- Add the chicken back to the skillet, the Rotel, taco seasoning and 2-3 tablespoons of the reserved chicken broth. Bring the taco meat to a simmer, adding additional chicken broth if more moisture is needed.
- Serve the tacos with sour cream, shredded cheese, cabbage, cilantro, lime juice, avocado and/or jalapenos.
Notes
- Optional: Heat the tortillas up on the stovetop or microwave.
